Salmon Chowder

• Course Appetizer, Soup
• Cuisine American, Caribbean

Prep time

Cook time

Servings

Ingredients

• 2 cans Crown Prince Natural Skinless & Boneless Pink Salmon drained and chunked
• 2 cups Water
• 2 cups diced red potatoes
• 1 1/2 cups frozen mixed vegetables
• 1 large onion chopped
• 1/2 tsp celery seed
• 6 plum tomatoes seeded and chopped
• 3 tbsp unsalted butter
• 3 tbsp gluten free 1-to-1 all-purpose flour
• salt and black pepper to taste
• 2 cups 2% low fat milk

Instructions

1. In a large pot, combine the water, potatoes, vegetables, onions and celery seed. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Add the tomatoes and simmer 5 minutes longer.
2. Melt the butter in a large frying pan. Stir in the flour, salt and pepper until smooth. Gradually add milk and bring to a boil. Cook for 2 minutes or until thickened. Add to the vegetable mixture and stir in salmon. Serves 6.